Peas and Potatoes

[vegelady]

     Ingredients:


     16 ounce new potatoes
     16 ounce snow peas or sugar snap peas
     1 small onion, thinly sliced then chopped
     2 tablespoons vinegar, preferably balsamic or cider
     1 tablespoon olive oil or melted butter
     salt and pepper



     Directions:


     Scrub or peel potatoes and cut into bite-size pieces (if quite small, leave whole).
     In a saucepan, cover potatoes with water and a teaspoon of salt and bring to a boil.

     While potatoes cook, whisk vinegar and oil or butter together. Add a pinch of salt and a few grinds of fresh
     pepper.  Chop onions and remove any strings or stems from peas.

     When potatoes are nearly tender (there is still a slight resistance when pierced with a knife) add onions and
     peas and cook for an additional 3 - 4 minutes, or until peas are cooked but still a bit crunchy.

     Drain immediately and toss with vinegar mixture. Serve warm.